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FDS308 Food Technology (16)

Abstract

This subject considers the technology of the major processes of food preservation in depth and also deals with the composition, manufacture and quality control of a number of important solid and semi-solid and liquid foods.
 

+ Subject Availability Modes and Location

Session 1
Online*Wagga Wagga Campus
Session 2
Online*Wagga Wagga Campus
*This subject offering contains a residential school. Please view following information for further details.
Continuing students should consult the SAL for current offering details: FDS308
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject information

Duration Grading System School:
Two sessionsHD/FLSchool of Biomedical Sciences

Enrolment restrictions

Prerequisite(s)
FDS101

Learning Outcomes

Upon successful completion of this subject, students should:
  • 1. Demonstrate an understanding of heat processing of liquid and solid foods using canning, pasteurisation and ultrahigh temperature methods
  • 2. Know the basis and technology of aseptic packaging
  • 3. Describe the process of concentration and drying of liquid and solid foods
  • 4. Know the application of food preservation by freezing
  • 5. Explain the nature of milk and the major processes used in its preservation and marketing
  • 6. Describe the processes used in extraction, purification and processing of fats and oils
  • 7. Know the methods of production of fruit juices and carbonated beverages
  • 8. Demonstrate a basic understanding of the technology of fermented beverages
  • 9. Know the composition and structure of meat
  • 10. Evaluate the process of conversion of muscle to meat
  • 11. List and explain the causes of major quality defects of meat
  • 12. Describe processes used for the freezing, curing and smoking of meat and for sausage making
  • 13. Be able to calculate Fo value and apply the concept to control of botulism in canned products
  • 14. Know the composition and structure of the principle cereal grains
  • 15. Describe the processes used to clean and mill cereal grains
  • 16. List and discuss methods of bread and biscuit baking and the role of leavening agents, flour components and additives in the process
  • 17. Demonstrate knowledge of the processes used for the milling of oats, rice and maize and manufacture of breakfast cereals
  • 18. Learn the properties of starch and its uses in the food industry
  • 19. Evaluate the major causes of losses of fruits and vegetables post-harvest
  • 20. Know the basis and technology of fruit and vegetable preservation

Syllabus

The subject will cover the following topics:
Module 1: Introduction to Food technology
Topic 1 Heat Processing
Topic 2 Concentration Processes
Topic 3 Food Dehydration
Topic 4 Freezing of Food

Module 2: Liquid processing
Topic 1 Milk and Dairy technology
Topic 2 Technology of Fats and Oils
Topic 3 Technology of Fruit Juices and Carbonated Non-alcoholic Beverages
Topic 4 Technology of Alcoholic Beverages

Module 3: Meat technology
Topic 1 Overview of the Australian meat industry
Topic 2 Structure and properties of muscle
Topic 3 Conversion of muscle to meat
Topic 4 Spoilage of fresh meat
Topic 5 Freezing and frozen storage of fresh meat
Topic 6 Meat curing
Topic 7 Smoking of meat
Topic 8 Sausage manufacture

Module 4: Technology of cereals
Topic 1 Cereal crops: production and uses
Topic 2 Structure and chemical composition of cereal grains
Topic 3 Wheat flour milling
Topic 4 Property, quality and uses of wheat flour
Topic 5 Technology of bread baking
Topic 6 Technology of biscuits
Topic 7 Processing of oats, maize and rice
Topic 8 Breakfast cereals

Module 5: Technology of fruits and vegetables
Topic 1 Composition of fruits and vegetables
Topic 2 Physiological and biochemical changes in post harvest fruits and vegetables
Topic 3 Post harvest losses of fruits and vegetables and their minimization

Residential School

This subject contains a compulsory 6 day residential school.

The subject will contain a total of six days of residential school consisting of a three day practical component and a three day industry tour. The purpose of the residential school is to provide students with hands on experience in a factory setting as well as providing an opportunity to view a range of different food processing factory facilities.

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The information contained in the 2018 CSU Handbook was accurate at the date of publication: 24 November 2017. The University reserves the right to vary the information at any time without notice.